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Journal articles on the topic 'Grapes Composition'
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1
Pérez-Álvarez, Eva P., Diego S. Intrigliolo, María Pilar Almajano, Pilar Rubio-Bretón, and Teresa Garde-Cerdán. "Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions." Antioxidants 10, no. 8 (August 18, 2021): 1301. http://dx.doi.org/10.3390/antiox10081301.
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The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes was determined by HPLC and was related with total phenolic content and three antioxidant activity methods (ABTS, DPPH, and ORAC). The study aimed to evaluate and compare the phenolic composition and antioxidant potential of Monastrell grapes. The rainfed regime concentrated grapes in terms of phenolic compounds. Thus, total content of anthocyanins, flavonols, flavanols, hydroxybenzoic acids, and total phenols were higher in the rainfed grapes than in the RDI ones. Besides, the rainfed grapes doubled their antioxidant potential with respect to the RDI grapes with the ORAC method. Total phenolic content and antioxidant activity by ORAC assay positively correlated with most of the total phenolic compounds analyzed. This study demonstrates how field practices can modulate final grape composition in relation to their antioxidant activity.
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Medina-Plaza, Cristina, Haley Meade, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, and Anita Oberholster. "Investigating the Relation between Skin Cell Wall Composition and Phenolic Extractability in Cabernet Sauvignon Wines." Fermentation 8, no. 8 (August 18, 2022): 401. http://dx.doi.org/10.3390/fermentation8080401.
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In this study, phenolic extractability of Cabernet Sauvignon grapes from two California regions (Sonoma County and Central Coast) and its relation with skin cell wall composition was investigated. Phenolic grape composition, wine phenolic content as well as berry and pomace cell wall composition of three sites per region were determined. Grape cell wall material (CWM) composition, and thus pomace CWM composition, was impacted by the growing region. The process of fermentation modified CWM composition, solubilizing some of the compounds such as pectin and polysaccharides making pomace CWM composition from different sites more similar in the case of Sonoma County and more different for the samples grown in the Central Coast. Growing region had a significant impact on grape phenolics, particularly on flavan−3-ols and polymeric phenols, whereas polymeric pigments and anthocyanin contents were more similar among samples. Wines made from Sonoma County grapes showed higher anthocyanin and polymeric phenol content when compared to wines made from Central Coast grapes. Comparing wine to grape phenolic composition suggests a large difference in extractability based on region. Of all the CWM components analyzed, only lignin and the amount of cell wall isolated were found to have a significant impact on phenolic extractability.
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Kellner, N., E. Antal, A. Szabó, and R. Matolcsi. "The effect of black rot on grape berry composition." Acta Alimentaria 51, no. 1 (February 28, 2022): 126–33. http://dx.doi.org/10.1556/066.2021.00195.
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Abstract Guignardia bidwellii, indigenous to North America, is a significant pathogen of grapes long known in Hungary, infecting only the growing green parts of the vine (leaves, petioles, shoots, and bunches). In the absence of adequate plant protection and extreme weather conditions such as a predominantly humid, warm year, black rot of grapes can be expected. The pathogen can cause high yield losses due to grape rot and reduce wine quality if the infection is severe. The evolution of certain biogenic amine compounds were investigated under the influence of grape black rot. The results obtained showed that they were present in low concentrations from an oenological point of view. Polyphenol composition was consistent with the literature, blackening affected mainly the concentration of catechin. Black rot fungus does not produce β-glucosidase enzyme. In terms of resveratrol content, black rot has no particular effect. However, like Botrytis cinerea, it produces glycerol and, proportionally, gluconic acid in lower concentrations. It can be concluded that black rot of grapes does not cause health problems when introduced into wine processing.
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Wang, Ying, Tingting Xue, Xing Han, Lingxiao Guan, Liang Zhang, Hua Wang, and Hua Li. "Kaolin Particle Film Affects Grapevine Berry Quality in cv. Meili in Humid Climate Conditions." HortScience 55, no. 12 (December 2020): 1987–2000. http://dx.doi.org/10.21273/hortsci15364-20.
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Kaolin particle film (KPF) is an aqueous formulation of chemically inert mineral particles that can be sprayed on the surface of crops to form a protective film, resulting in increased fruit yield and quality. In this work, the effects of kaolin-based, foliar reflectant particle film on grape composition and volatile compounds in ‘Meili’ (Vitis vinifera L.) grapes were investigated under different growth stages over two growing seasons. The 100-berry weight and titratable acid content were decreased, and the sugar and soluble solid contents were increased in grapes of plants treated with kaolin over 2 years. Compared with grapes from plants not sprayed with kaolin, the levels of total phenol, flavonoid, flavanol, tannin, and anthocyanins of grapes from plants treated with kaolin for 2 years were mostly increased. High-performance liquid chromatography (HPLC) analysis also revealed an increased content of monomeric anthocyanin and changed anthocyanin composition. However, there was little effect on the volatile compounds in the grapes. These results demonstrate that KPF can facilitate the accumulation of sugar and phenolics, thereby improving grape quality even in a humid climate.
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Pons, Alexandre, Lucile Allamy, Armin Schüttler, Doris Rauhut, Cécile Thibon, and Philippe Darriet. "What is the expected impact of climate change on wine aroma compounds and their precursors in grape?" OENO One 51, no. 2 (May 15, 2017): 141–46. http://dx.doi.org/10.20870/oeno-one.2017.51.2.1868.
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The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.
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Odinayev, Mirzamad, Khasan Buriev, Komolitdin Sultonov, and Shamshoda Eralieva. "Analysis of mechanical properties, biochemical composition and technological parameters of grape (Vitis) raisin varieties in conditions of Uzbekistan." E3S Web of Conferences 284 (2021): 03023. http://dx.doi.org/10.1051/e3sconf/202128403023.
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This article describes the agrobiological characteristics of grapes (Vitis) raisins (Hermione) grown in Uzbekistan, the mechanical and biochemical composition of the grape and the technological - raisin (Hermione) indicators of large grape varieties. The highest sugar content in Hermione was found in the Sultani variety at 70.9%, while in the Kara Djandjal variety it was also insignificant compared to control (64.6%). The highest organoleptic value of hermione product made from raisin varieties of grapes was recorded in Sultani and Hussaine nutmeg varieties. It was observed that the tasting value of hermione products made from grapes of this variety is the highest - 8.0 and 7.9 points, respectively, for varieties.
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Pons, Alexandre, Lucile Allamy, Armin Schüttler, Doris Rauhut, Cécile Thibon, and Philippe Darriet. "What is the expected impact of climate change on wine aroma compounds and their precursors in grape?" OENO One 51, no. 2 (May 15, 2017): 141. http://dx.doi.org/10.20870/oeno-one.2016.0.0.1868.
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<p>The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.</p><p>In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.</p><p>Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.<strong></strong></p>
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Chursina, Olga, Viktor Zagorouiko, Ludmila Legasheva, Alina Martynovskaya, and Marina Prostak. "Evaluation of technological characteristics of Crimean native grape variety ‘Shabash’ for brandy production." E3S Web of Conferences 175 (2020): 08007. http://dx.doi.org/10.1051/e3sconf/202017508007.
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The article presents the results of study of physicochemical and biochemical parameters of the Crimean native grape variety ‘Shabash’ and their influence on the composition of aroma-forming complex of wine materials and young brandy distillates. The phenolic complex of grapes was characterized by higher parameters of technological stock of phenolic substances of grapes, the ability of grapes to give off phenolic substances in grape-crushing, the weight concentration of phenolic substances of the must after maceration. The resulting wine materials also differed by a high content of phenolic substances and the degree of their oxidation. Main features of the composition of the base aroma-forming components of brandy wine materials and distillates, characterized by an increased content of higher alcohols and a reduced content of medium-chain esters, were revealed. A close connection of a number of parameters of grapes with the composition of the volatile components of wine materials and distillates was established. It is shown that the native variety possesses high potential for the fine brandy production using the technology of single variety. The studies conducted are the stage of the scientifically grounded formation of the base of row materials for brandy production in the Russian Federation.
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Ju, Yan-lun, Xiao-feng Yue, Xue-ying Cao, and Yu-lin Fang. "Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex)." Foods 9, no. 10 (October 1, 2020): 1387. http://dx.doi.org/10.3390/foods9101387.
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Native to China, spine grapes (Vitis davidii Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhenzhu (XZZ) had the highest soluble sugar and organic acid content. Malvidin-3-acetyl-glucoside and cyanidin-3-glucoside were the characteristic anthocyanins in spine grapes, and significant differences in anthocyanin composition between different clones were detected. Anthocyanins were not detected in Baiyu (BY) grapes. The transcript levels of VdGST, VdF3′H, VdOMT, VdLDOX, and VdUFGT were significantly related to the anthocyanin biosynthesis and proportions. A total of 27 kinds of glycosidically bound volatiles (including alcohols, monoterpenes, esters, aldehydes, ketones, and phenolic acid) were identified in spine grapes, with Gaoshan #4 (G4) and BY grapes having the highest concentrations. The VdGT expression levels were closely related to glycosidically bound volatile concentrations. These results increase our understanding of the quality of wild spine grapes and further promote the development and use of wild grape resources.
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Jiang, WenWen, Mango Parker, Yoji Hayasaka, Con Simos, and Markus Herderich. "Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season." Molecules 26, no. 11 (May 26, 2021): 3187. http://dx.doi.org/10.3390/molecules26113187.
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The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosylated grape metabolites. These phenolic glycosides and corresponding volatile phenols are extracted into the must and carried through the winemaking process, leading to wines with overtly smoky aromas and flavours. As a result, smoke exposure of grapes can cause significant quality defects in wine, and may render grapes and wine unfit for sale, with substantial negative economic impacts. Until now, however, very little has been known about the impact on grape composition of smoke exposure very early in the season, when grapes are small, hard and green, as occurred with many fires in the 2019–20 Australian grapegrowing season. This research summarises the compositional consequences of cumulative bushfire smoke exposure of grapes and leaves, it establishes detailed profiles of volatile phenols and phenolic glycosides in samples from six commercial Chardonnay and Shiraz blocks throughout berry ripening and examines the observed effects in the context of vineyard location and timing of smoke exposure. In addition, we demonstrate the potential of some phenolic glycosides in leaves to serve as additional biomarkers for smoke exposure of vineyards.
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Makuev, G. A., T. A. Isrigova, M. D. Mukailov, M. M. Salmanov, and M. G. Magomedov. "Technological assessment of native grapes varieties for winemaking in the conditions of Southern Dagestan." IOP Conference Series: Earth and Environmental Science 979, no. 1 (February 1, 2022): 012018. http://dx.doi.org/10.1088/1755-1315/979/1/012018.
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Abstract B The article says about the role of native varieties of Dagestan in improving the assortment of grapes. It provides the information on the indigenous grape varieties in the varietal composition of the vineyards of the region. A detailed technological assessment of four Dagestan native wine grape varieties of Scarlet Tersky, Asyl Kara, Gimra and Makhbor tsibil in the conditions of Southern Dagestan is given. The data of yield, mechanical composition of bunches, chemical composition of berries, chemical composition and tasting evaluation of red table wines from native grape varieties are given. Analysis of the chemical composition and organoleptic evaluation have shown that the wines from the indigenous varieties Asyl Kara, Gimra and Mahbor tsibil are at the level or superior in quality to the sample from the control variety Saperavi. Based on the research results, it is recommended to expand the area of grapes of the indigenous varieties Asyl Kara, Gimra and Makhbor tsibil in Southern Dagestan and the production of high-quality red table wines from them.
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Chorti, Evangelia, Serafeim Theocharis, Konstantinos Boulokostas, Stamatina Kallithraka, Yorgos Kotseridis, and Stefanos Koundouras. "Row Orientation and Defoliation Effects on Grape Composition of Vitis vinifera L. Agiorgitiko in Nemea (Greece)." E3S Web of Conferences 50 (2018): 01039. http://dx.doi.org/10.1051/e3sconf/20185001039.
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Vineyard row orientation and canopy side exert a significant role in determining grape microclimate. The latter can be further manipulated by selective defoliation in the bunch zone. The aim of this study was to investigate the combined effects of row orientation and basal leaf removal on grape ripening of Vitis vinifera L. cv. Agiorgitiko in Nemea, Southern Greece. The experiment was conducted in 2017, on two adjacent vineyard blocks planted in 1990 on a flat site with two row orientations, North-South and East-West. Both blocks were grafted onto 41B rootstock and trained on a double cordon vertical trellis with uniform vineyard operations. Defoliation treatments included full leaf removal in the bunch zone performed at berry set and a non defoliated control, replicated three times in both blocks. Grapes were sampled at three time points from veraison to harvest from all canopy sides (i.e. E and W on North-South oriented rows and N and S on East-West oriented rows) and defoliation treatments and were analyzed for yield components and berry chemical composition. In addition, approximately 5 kg of grapes were collected from all plots and processed according to a standard winemaking protocol. Total yield and berry mass were lowest in the W-exposed and in the defoliated grapes. Must sugar and acid content, as well as wine alcohol and acidity did not depend on either factor. Skin anthocyanins and phenolics generally increased with defoliation. Skin anthocyanins and total berry phenolics were highest for north-south oriented rows, in the grapes of the cooler canopy side (E). Wines made from grapes of the E and W canopy sides showed the highest wine color, phenolic richness and the lowest pH. No interaction between row orientation and defoliation was detected for any of the measured parameters. According to the results, the E-facing grapes on the north-south oriented rows showed generally a superior grape and wine composition for Agiorgitiko variety, under the semiarid conditions of the Nemea area.
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Temerdashev, Z. A., A. G. Abakumov, A. A. Khalafyan, and N. M. Ageeva. "Correlations between the elemental composition of grapes, soils of the viticultural area and wine." Industrial laboratory. Diagnostics of materials 87, no. 11 (November 21, 2021): 11–18. http://dx.doi.org/10.26896/1028-6861-2021-87-11-11-18.
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Study of the elemental composition of the soil-grape-wine chain and correlation relationships between the chain links is presented. The objects of the study were grapes of the Muscat, Cabernet and Merlot varieties, wine samples produced from them and soils of the viticultural areas. Concentrations of Li, Mg, Al, K, Ca, V, Mn, Fe, Ni, Co, Cu, Zn, Rb, Cd, Pb, Ba, Na, Ti and Sr in soils, grapes and wines were determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). Relationships between the elemental composition of the objects under study were assessed by statistical modelling using the STATISTICA software. The character of metal distribution in the soil-grape chain was studied for three forms of the element extraction from soils. We determined their gross content, the content of acid-soluble and mobile forms. The degree of absorption of mobile forms of metals by grapes was estimated using «biological absorption coefficient»., Values of the biological absorption coefficient (BAC) of different metals depend on the grape variety. High BAC values are observed for Rb, Ti, Mg, Zn, Cu, Na, Fe, Al, and Sr in Merlot grapes; K, Pbm and Ni in Muscat; and for V and Mn in Cabernet. The lowest BAC values were observed for Co, Ba, and Ca in all grape varieties under study. Each grape variety formed its own individual elemental image due to the different nature of absorption of the studied metals. The transfer of metals from grape to wine for all considered varieties was accompanied by a decrease in the concentrations of Mg, Al, K, Ca, Mn, Ni, Cu, Zn, Rb, Ba, Ti, and Sr and by an increase in the content of V, Fe, Co, Pb, and Na. Discriminant analysis revealed the metals with the highest identification properties, considering their form present in the soil. The results obtained can be used when setting markers determining the varietal and regional origin of wines.
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Ruiz-Rodríguez, Ana, Enrique Durán-Guerrero, Ramón Natera, Miguel Palma, and Carmelo G. Barroso. "Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes." Foods 9, no. 11 (October 24, 2020): 1529. http://dx.doi.org/10.3390/foods9111529.
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Freezing grapes is a winemaking technique known as cryoextraction that intends to modify the composition of the final wines. The changes that take place in the frozen grapes facilitate the transfer of certain compounds from the grape skins into the musts because of the grape’s unstructured tissues. For this study, the white grape variety Muscat of Alexandria was selected. Two different cryoextraction procedures have been analyzed as follows: (i) Ultrafast freezing, and (ii) liquid nitrogen freezing. The wines obtained using liquid nitrogen freezing exhibited higher levels of terpenoids, as well as higher levels of hydroxylic compounds and fatty acids than both the wines obtained through traditional methods and ultrafast freezing wines. In any case, both freezing techniques produced wines of a more intense aroma compared with those wines obtained by traditional methods. In fact, liquid nitrogen freezing produced the wines with the most intense aroma and were the best valued by the tasting panel.
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Verdenal, Thibaut, Ágnes Dienes-Nagy, Vivian Zufferey, Jean-Laurent Spring, Jorge E. Spangenberg, Olivier Viret, and Cornelis Van Leeuwen. "Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition." OENO One 56, no. 2 (June 24, 2022): 291–300. http://dx.doi.org/10.20870/oeno-one.2022.56.2.5412.
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Nitrogen (N) is an essential element for vine development and yield; it is also involved in the winemaking process and significantly affects wine composition. It is therefore essential to control and optimise plant N use to ensure an adequate N composition of the grapes at harvest. An improved understanding of the impact of cultivation practices on plant N metabolism would allow a better orientation of technical choices with the objective of quality and sustainability (i.e., fewer inputs, more efficiency).Our trial focused on the impacts of fertilisation and crop thinning on grape N composition. A wide crop load gradient was set up in a homogeneous plot of Chasselas (Vitis vinifera L.) in an experimental vineyard in Switzerland. Foliar urea was applied at veraison in order to compare it with an unfertilised control. Vine development and grape composition were evaluated over two years, with particular attention to the carryover effects of both fertilisation and crop thinning.Foliar N fertilisation effectively increased the amount of N in grapes at harvest in the same year, but had no impact on grape ripeness or carryover effect on year n + 1. Conversely, crop thinning improved grape maturity by reducing fruit N and C demand. Interestingly, amino N proportions could be distinguished according to crop load, while the global grape N concentration at harvest remained unchanged. Some amino acids were more affected by crop thinning than others. The concentrations of alanine, γ-aminobutyric acid (GABA), serine and threonine were reduced by crop thinning. Crop thinning had a strong carryover effect on year n + 1. The carryover impact of crop thinning on grapes in terms of both maturation index and N composition could be observed at the onset of grape ripening on year n + 1.This experiment highlighted the influence of the previous year’s agricultural practices on grape C and N accumulation before and during the ripening phase. Consequently, the modulation of grape composition at harvest should be considered over two consecutive years. These results will contribute to the improvement of predictive models and sustainable agronomic practices in perennial crops.
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Shamsiddinovich, Muminov Najmiddin, and Kendjaev Anvar Аkromovich. "Quality Assurance And Export Potential Of Uzbek Grapes." American Journal of Agriculture and Biomedical Engineering 03, no. 09 (September 30, 2021): 12–22. http://dx.doi.org/10.37547/tajabe/volume03issue09-03.
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The article describes the chemical composition and nutritional value of grapes, assortment and its classification, technology for the production and storage of grapes, tasting assessment and the standard requirement for the quality of table grape varieties. Also, the state of development of the viticulture and winemaking industry of the Republic of Uzbekistan is analyzed, the assortment and classification of products are analyzed. The requirement of the international standard for the quality of table grapes (UNECE FFV-19) is given. As a result of the analysis and research, recommendations were developed to ensure the quality and safety of grapes and wine products and to increase their export potential.
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Rodríguez-Pulido, Francisco J., Ana Belén Mora-Garrido, María Lourdes González-Miret, and Francisco J. Heredia. "Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds." Foods 11, no. 3 (January 18, 2022): 254. http://dx.doi.org/10.3390/foods11030254.
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The chemical composition of wine grapes changes qualitatively and quantitatively during the ripening process. In addition to the sugar content, which determines the alcohol content of the wine, it is necessary to consider the phenolic composition of the grape skins and seeds to obtain quality red wines. In this work, some imaging techniques have been used for the comprehensive characterisation of the chemical composition of red grapes (cv. Tempranillo and cv. Syrah) grown in a warm-climate region during two seasons. In addition, and for the first time, mathematical models trained with laboratory images have been extrapolated for using in field images, obtaining interesting results. Determination coefficients of 0.90 for sugars, 0.73 for total phenols, and 0.73 for individual anthocyanins in grape skins have been achieved with a portable hyperspectral camera between 400 and 1000 nm, and 0.83 for total and individual phenols in grape seeds with a desktop hyperspectral camera between 900 and 1700 nm.
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Tardáguila, Javier, and Fernando Martínez de Toda. "Assessment of tempranillo grapes quality in the vineyard by Vitur score-sheet." OENO One 42, no. 1 (March 31, 2008): 59. http://dx.doi.org/10.20870/oeno-one.2008.42.1.833.
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<p style="text-align: justify;"><strong>Aims</strong>: The main objective of this study is to determine whether the Vitur score-sheet could be applied as a reliable method for assessing winegrape quality in the vineyard.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Grape assessment of vineyards (Vitis vinifera L. 'Tempranillo') in the Rioja Appellation was performed by Vitur scoresheet, proposed by Tardáguila and Martínez de Toda (2005). Vegetative growth, yield components and the chemical composition of the grapes were also determined. Correlation analysis between vineyard variables and the chemical composition of the grapes were performed to identify characteristics associated with grape quality. The Vitur value was the studied parameter that displayed the best correlation with the chemical composition of the grapes. Vitur value was significantly correlated with extractable and total anthocyanins, total polyphenols index, sugar content, titratable acidity, tartaric acid and malic acid content.</p><p style="text-align: justify;"><strong>Conclusions</strong>: This article reports a new approach to winegrape assessment in the vineyard. The Vitur methodology was a fast and reliable method for assessing Tempranillo grape quality in the vineyard under Spanish conditions.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: The results suggest that wine industry could use a Vitur methodology, as tool to classify grapes in a simple and rational manner before the harvest and winemaking</p>
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De Oliveira, Juliane Barreto, Olga Laureano, Rogério Castro, Giuliano Elias Pereira, and Jorge Manuel Ricardo-da-Silva. "Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis vinifera L.) grown in a tropical semi-arid climate in Brazil." OENO One 54, no. 4 (November 16, 2020): 1021–39. http://dx.doi.org/10.20870/oeno-one.2020.54.4.2553.
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Aim: In this study, we aimed to evaluate the composition of grapes and wines of the Alicante Bouschet variety from a tropical semi-arid area in Brazil, by studying two rootstocks and harvests in different semesters (climates) of the same year.Methods, Results: Vines of Vitis vinifera L., Alicante Bouschet, a teinturier variety, were grown in a tropical semi-arid climate in Brazil. The phenolic composition of the grapes and wines was measured to assess how they had been affected by two rootstocks (IAC 572 and 1103P) and two harvest seasons, Semester 1 and Semester 2 (in this region, a grapevine produces two harvests per year, with an intra-annual climate variability). The grapes and wines were subjected to the usual physicochemical analyses, as well as to spectrophotometric and chromatographic analyses. Sensory analysis was carried out by professional tasters. The results show that there is a rootstock effect and a harvest season effect for several parameters on grape composition, as well as on the resulting wines. The grapes from vines grafted onto IAC 572 rootstock contained higher titratable acidity, tartaric acid, malic acid, total anthocyanins, total proanthocyanidins in skins and seeds and polymeric tannins in skins. The grapes from vines grafted onto 1103P rootstock contained higher concentrations of total phenols and non-flavonoids, total monomeric anthocyanins, monomeric and polymeric tannins in the seeds. The second semester wines were higher in total anthocyanins, total phenols, flavonoids and non-flavonoids, condensed tannins and low molecular weight flavanols, astringency potential, colour intensity, titratable acidity, total dry extract and alcohol content.Conclusions: The results demonstrate an influence of rootstock and harvest season (semester/climate) on grape and wine composition. Some of the grape and wine phenolic compounds analysed individually (some monomeric anthocyanins and low molecular weight flavanols) were higher in the first semester than in the second. The overall phenolic parameters determined in grapes and wines from the second semester were higher than those from the first. According to the sensory analyses, the semester (climate) effect was stronger than the rootstock effect, and the wines from the second semester received the highest scoring than those from the first semester, mainly for olfactory and gustatory attributes.Significance and impact of the study: This study uses a holistic methodology, mainly with respect to the phenolic compounds, to examine the combined effects of rootstocks and intra-annual climate variability on grape and wine composition. The results of this study may contribute to future research, as well as help the producers and wine companies of tropical regions to tailor viticultural and oenological parameters, in order to improve the quality and typicality of the products.
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Zhang, Shiwei, Xi Chen, Qiding Zhong, Xuliang Zhuang, and Zhihui Bai. "Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing." Microorganisms 7, no. 12 (December 9, 2019): 668. http://dx.doi.org/10.3390/microorganisms7120668.
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Understanding the composition of microbials on the grape carposphere may provide direct guidance for the wine brewing. In this work, 16S rRNA and ITS (Internal Transcribed Spacer) fungal amplicon sequencing were performed to investigate the differences of epiphytic microbial communities inhabiting different varieties of wine grape berries. The results showed that the dominated phylum of different wine grape carpospheres were Proteobacteria, Actinomycetes, Firmicutes, Gemmatimonadete, and Bacteroidetes. The dominant bacterial genera of different wine grape varieties were Pseudomonas, Arthrobacter, Bacillus, Pantoea, Planomicrobium, Massilia, Curtobacterium, Corynebacterium, Cellulomonas, Sphingomonas, and Microvirga. The fungal communities of the grapes were dominated by Ascomycota for all nine wine varieties. The dominant fungal genera on grape carposphere were Alternaria, Cladosporium, unclassified Capnodiales, Phoma, Rhodotorula, Cryptococcus, Aureobasidium, and Epicoccum. Community structure exerts a significant impact on bacterial Bray-Curtis dissimilarity on six red grapes and also a significant bacterial impact on three white grapes. Community structure exerts a significant impact on fungal Bray-Curtis dissimilarity on six red grapes but weak or no fungal impact on three white grapes. The results revealed that grape variety plays a significant role in shaping bacterial and fungal community, varieties can be distinguished based on the abundance of several key bacterial and fungal taxa.
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Mirás-Avalos, José M., Ignacio Buesa, Antonio Yeves, Diego Pérez, David Risco, Juan R. Castel, and Diego S. Intrigliolo. "Unravelling the effects of berry size on ‘Tempranillo’ grapes under different field practices." Ciência e Técnica Vitivinícola 34, no. 1 (2019): 1–14. http://dx.doi.org/10.1051/ctv/20193401001.
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Small berries are considered to produce the best red wines as berry size determines the skin to pulp ratio and may affect wine composition. However, contrasting results have been reported about this postulate. In this context, the aim of this work was to assess the influence of berry size on grape compositional attributes in ‘Tempranillo’ grapevines under different irrigation, crop load and defoliation regimes. Grapes were collected from different experiments performed during three years in a ‘Tempranillo’ vineyard (Valencia, Spain). Grape size distribution was assessed and several traits were measured for each size category: number of seeds, seed and skin weight, total soluble solids, titratable acidity, pH, total phenolic index and anthocyanin concentration. Berry size exerted a significant effect on grape composition; smaller berries having higher sugars and anthocyanins concentrations. However, irrigation, crop load and defoliation also affected these compositional traits, producing greater berries with similar traits than those smaller, but coming from rain-fed and not defoliated treatments. Depending on the field practices applied, grape compositional attributes can be modulated for a given berry size. Therefore, wineries can use berry size classification for selecting those from a given size for making different wine styles.
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Griza, I., L. Vacarciuc, and Е. Bogatii. "SELECTION OF THE REGION AND GRAPES VARIETIES FOR PRODUCTION OF DIETARY RED JUICE." Russian Vine 18 (December 2021): 35–41. http://dx.doi.org/10.32904/2712-8245-2021-18-35-41.
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The paper presents the analysis results of the vineyard and grape varieties for the production of juice with an advanced content of biologi-cally active substances. The grape varieties were analyzed from the perspective of the op-timal growing region, the requirements of cli-matic and growing conditions. The chemical composition of grapes and must from black grapes were analyzed. The importance of using juices in the diet due to the content of biologi-cally active substances, valuable for the human body was argued.
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Kyraleou, Maria, Stamatina Kallithraka, Stefanos Koundouras, Kleopatra Chira, Serkos Haroutounian, Hariklia Spinthiropoulou, and Yorgos Kotseridis. "Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. cv. Xinomavro)." OENO One 49, no. 1 (March 31, 2015): 71. http://dx.doi.org/10.20870/oeno-one.2015.49.2.92.
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<p style="text-align: justify;"><strong>Aims</strong>: In order to investigate the effect of vine training system on grape phenolic composition, a divided canopy system (Lyre) and a vertical shoot positioned trellis with two different pruning systems (Royat and Guyot) were applied in a commercial vineyard of cv. Xinomavro (<em>Vitis vinifera</em> L.). The quality of the produced grapes was determined with respect to three analytical parameters: anthocyanin content, tannin composition and proanthocyanidin structure.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Monomeric anthocyanins, flavan-3-ol monomers and oligomers, tannin mean degree of polymerization (mDP), galloylation percentage (%G), and extension and terminal subunit structure were determined in seeds and skins by HPLC and LC/MS. Total phenolics, anthocyanin content, tannin concentration and antioxidant activity were measured in whole berries. Grapes and wines of the Lyre system were characterized by increased concentration of total and individual anthocyanins and total phenols. Individual flavan-3-ol monomers and oligomers were highest in Royat grape skins and Guyot seeds. Concerning proanthocyanidin structure, Royat grapes had significantly higher mDP and lower %G in skin and seed polymeric tannin fractions, compared to the other two systems, possibly leading to a lower grape astringency potential.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Training system may affect grape anthocyanin concentration, total flavan-3-ol content as well as skin and seed proanthocyanidin structure (mDP, %G, extension and terminal subunits).</p><strong>Significance and impact of the study</strong>: The results of the present study could be of high importance to both grape growers and winemakers. Xinomavro grapes are rather poor in anthocyanins while being characterized by dry and astringent tannins. By adopting Lyre as a training system, higher anthocyanin contents could be achieved in grapes, resulting in wines with more attractive colour when adopting a longer pre-fermentation skin contact process. On the contrary, grapes of the Royat system might be more appropriate to produce full-bodied wines with higher ageing potential, due to their more appropriate tannin structure, by using longer maceration periods.
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Martínez-Pérez, María Pilar, Ana Belén Bautista-Ortín, Paula Pérez-Porras, Ricardo Jurado, and Encarna Gómez-Plaza. "A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds." Foods 9, no. 6 (June 2, 2020): 726. http://dx.doi.org/10.3390/foods9060726.
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Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content.
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Onache, Petronela Anca, Elisabeta-Irina Geana, Corina Teodora Ciucure, Alina Florea, Dorin Ioan Sumedrea, Roxana Elena Ionete, and Ovidiu Tița. "Bioactive Phytochemical Composition of Grape Pomace Resulted from Different White and Red Grape Cultivars." Separations 9, no. 12 (November 28, 2022): 395. http://dx.doi.org/10.3390/separations9120395.
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Grapes are rich in phenolic compounds, being important for human health with anti-inflammatory, antiatherosclerotic, antimutagenic, anticarcinogenic, antibacterial, antiviral, and antimicrobial activity. The winemaking of the grapes generates significant amounts of waste. These wastes contain bioactive compounds in their biomass that can be used as a source of food improvement or as a source of nutrition supplementation. This study looks at the content of bioactive compounds, the polyphenolic profile, and the antioxidant activity in different white and red grape pomaces. The investigation of bioactive characteristics (total polyphenols, total flavonoids, catechins, tannins, and antioxidant activity) was carried out by UV-Vis spectrophotometric methods, while the individual polyphenolic composition was investigated by target and screening UHPLC-HRMS/MS analysis. Principal components (PCA) and the heat maps analysis allows the discrimination between the grape pomace resulted from white grape cultivars (Muscat Ottonel and Tamaioasa Romaneasca) and red grape pomaces (Cabernet Sauvignon, Merlot, Feteasca Neagra, Burgund Mare, Pinot Nore), with the identification of the specific phenolic compounds for each grape pomace type.
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Vivas de Gaulejac, Nathalie, Marie-Françoise Nonier, C. Guerra, and Nicolás Vivas. "Anthocyanin in grape skins during maturation of Vitis vinifera L. cv. Cabernet Sauvignon and Merlot noir from different Bordeaux terroirs." OENO One 35, no. 3 (September 30, 2001): 149. http://dx.doi.org/10.20870/oeno-one.2001.35.3.1704.
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<p style="text-align: justify;">Three varieties of red grapes have been analysed on the basis of their anthocyanin content to search a relation between this parameter and selected terroirs. For that, we compared their anthocyanin evolution during maturation. Then we analysed by HPLC the anthocyanin content of grapes at maturity and of their corrresponding wines. So, we established a comparison between potential anthocyanins in grapes and in corresponding wines. These observations permitted to occur some characteristics to these varieties and to evaluate the impact of terroir on grape skins anthocyanin composition.</p>
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Wijekoon, Champa, Thomas Netticadan, Yaw L. Siow, Ali Sabra, Liping Yu, Pema Raj, and Suvira Prashar. "Potential Associations among Bioactive Molecules, Antioxidant Activity and Resveratrol Production in Vitis vinifera Fruits of North America." Molecules 27, no. 2 (January 6, 2022): 336. http://dx.doi.org/10.3390/molecules27020336.
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Grapes (Vitis vinifera L.) are rich in bioactive molecules contributing to health benefits. Consumption of grapes is linked to reduced incidence of cardiovascular diseases. Studies on table grape cultivars are limited although much attention in research was focused on the wine industry. Bioactive effects of grapes as anti-inflammatory, anticarcinogenic, cardioprotective, vasorelaxant, phytoestrogenic and neuroprotective have also been reported. For example, resveratrol is a natural food ingredient present in grapes, with high antioxidant potential. Here we conducted an exploratory study to investigate bioactive molecules, antioxidant activity and the association between constitutive stilbene synthase (STS) gene expression and the resveratrol biosynthesis in selected table grape varieties in North America. The phenolic compounds, fatty acid composition and antioxidant activity of four grape varieties were compared. Red Globe variety was rich in unsaturated fatty acids as well as phenolic compounds such as caffeic acid, quercetin and resveratrol. Meanwhile, the constitutive expression of grape stilbene synthase gene was higher in Flame and Autumn Royal where resveratrol content of these cultivars was relatively low compared to the Red Globe variety. This study shows the potential links in grape antioxidant activity and resveratrol production, but more studies are necessary to show the association.
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Cauduro Girardello, Raul, Monica L. Cooper, Larry A. Lerno, Charles Brenneman, Sean Eridon, Martina Sokolowsky, Hildegarde Heymann, and Anita Oberholster. "Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes." Molecules 25, no. 14 (July 21, 2020): 3299. http://dx.doi.org/10.3390/molecules25143299.
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Grapevine red blotch disease (GRBD) is a recently identified viral disease that affects grapevines. GRBD has been shown to impact grapevine physiology and grape composition by altering specific ripening events. However, no studies have been reported on the impact of GRBD on wine composition and its sensory attributes. This study evaluated the impact of GRBD on wine primary and secondary metabolites, in addition to its sensory properties, when making wines from Cabernet Sauvignon and Merlot grapes during two seasons. Wines made with GRBD-impacted fruit were lower in ethanol content when compared to wines made with grapes from healthy grapevines. This was attributed to the lower total soluble sugar (TSS) levels of diseased grapes due to delayed ripening at harvest. GRBD impacted wine phenolic composition by decreasing anthocyanin concentrations and increasing flavonol concentrations in some instances. Additionally, proanthocyanidin concentrations were also consistently higher in GRBD wines compared to wines made from healthy fruit. Descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes. However, the extent of GRBD impact on wine composition and sensory properties were site and season dependent.
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Pascual, Olga, Jeanette Ortiz, Maruxa Roel, Nikolaos Kontoudakis, Mariona Gil, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, and Fernando Zamora. "Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality." OENO One 50, no. 4 (December 21, 2016): 169. http://dx.doi.org/10.20870/oeno-one.2016.50.4.1824.
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<p>This work studied how different grape maturity levels and cluster treatments affect the color and phenolic composition of Grenache wines. Specifically, five treatments were undertaken at a microvinification scale for three maturity levels : Control (destemmed and crushed grapes), Whole Berry, Whole Cluster, Crushed Cluster and Submerged Cap. The first three treatments were also reproduced with large-scale wine fermentation in oak barrels but only with well-ripened grapes. The results indicated that the total polyphenol index (TPI), anthocyanin and proanthocyanidin concentrations, as well as the mean degree of polymerization were higher in all the treatments when the grapes were riper. Submerged Cap generated maximum color and polyphenolic extraction at the three maturity levels. Whole Berry wines were the most similar to the controls. The presence of stems (Crushed Cluster and Whole Cluster treatments) produced wines with a significantly higher pH at all maturity levels and with lower color intensity when the grapes were less ripe. The presence of stems also significantly increased the TPI in almost all cases.</p>
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Sancho-Galán, Pau, Antonio Amores-Arrocha, Víctor Palacios, and Ana Jiménez-Cantizano. "Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques." Foods 11, no. 4 (February 10, 2022): 509. http://dx.doi.org/10.3390/foods11040509.
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Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying and climatic chamber drying) were studied for two different periods of time (48 and 96 h), as has the presence of grape skins during alcoholic fermentation. Grape over-ripening implies modifications in the composition of both the major and minor volatile compounds in wines. In terms of sensory analysis, wines with a similar profile were obtained year-on-year. The results of the preference test show that the wines made from grapes that had been over-ripened in the sun for 96 h were preferred by the tasting panel for both vintages. Thus, grape over-ripening under the sun could be considered as a resilience and adaptation technique for increased temperature conditions during the ripening season caused by the effects of climate change.
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Ivanišević, Dragoslav, Mladen Kalajdžić, Petar Cindrić, Nada Korać, and Predrag Božović. "Characteristics of Fungus-Tolerant Grapevine Cultivar ‘Morava’ Grown Under Organic and Conventional Management." Contemporary Agriculture 71, no. 1-2 (May 31, 2022): 9–12. http://dx.doi.org/10.2478/contagri-2022-0002.
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Summary The Serbian fungus-tolerant grapevine cultivar ‘Morava’ has been recognized by both wine producers and consumers, resulting in increased areas devoted to the cultivar. ‘Morava’ (‘SK 77-7/4’ x ‘Bianca’, released in Sremski Karlovci) is a popular cultivar for white wines, particularly in the central part of Serbia, because of the interesting aroma profile of its wine. The objective of this research was to investigate the yield, grape quality and wine sensory characteristics of the ‘Morava’ grapevine cultivar grown under organic and conventional management. The experiment was conducted at an experimental field for viticulture in Sremski Karlovci (Faculty of Agriculture, University of Novi Sad) during the period 2015-2018. The grape yields produced under organic management were found lower than those under conventional management. The chemical composition of organic grapes was on par with that of conventional grapes, whereas the wine sensory characteristics of organic grapes were scored higher than those of conventional grapes.
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Iglesias-Carres, Lisard, Anna Mas-Capdevila, Lucía Sancho-Pardo, Francisca Isabel Bravo, Miquel Mulero, Begoña Muguerza, and Anna Arola-Arnal. "Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera)." Nutrients 10, no. 12 (December 5, 2018): 1931. http://dx.doi.org/10.3390/nu10121931.
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Scientific research has focused on the characterization of bioactive polyphenols from grape seeds and skins, and the pulp has often been overlooked. However, since the beneficial properties of grapes are associated with the consumption of whole fruit, a full extraction and posterior characterization of the phenolic compounds in whole grapes is required to identify the involved bioactive compounds. Such methodologies are not currently available for the whole edible parts of red grapes. This study aimed to determine the best polyphenol extraction conditions of whole red grapes, and apply the method to characterize and quantify the polyphenol composition of three different grapes. The optimized conditions were 80 mL/g, 65% methanol (1% formic acid), 72 °C, and 100 minutes under agitation of 500 rpm. Also, methanol and ethanol were compared as extraction solvents, and methanol achieved statistically higher extraction rates for anthocyanins. The results of this work suggest a higher quantification of phenolic compounds when red grapes are analyzed whole, including the seeds, pulp, and skin.
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Mackenzie, D. E., and A. G. Christy. "The role of soil chemistry in wine grape quality and sustainable soil management in vineyards." Water Science and Technology 51, no. 1 (January 1, 2005): 27–37. http://dx.doi.org/10.2166/wst.2005.0004.
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This study aimed to establish if there is any evidence that soil mineralogical and/or chemical composition influence the composition and quality of wine grapes. In the initial phase of the study, soils and grapes were sampled in two riesling vineyards in South Australia. Soils were analysed for a wide range of total major and trace elements; soil cation extracts and grape juices were analysed for 27 trace elements by ICP-MS and ICP-AES. The results show that grape juice properties such as Baumé and titratable acidity (TA) are clearly correlated with several plant-available trace elements in the soil. Most notable of these are Ca, Sr, Ba, Pb and Si. Soil clay content also plays a (lesser) role. The cations Ca, Sr, Ba and Pb are closely similar to one another in their relationships to Baumé and TA, strongly indicating that the correlations are real. It is evident from our results that soil cation chemistry does indeed have an influence on wine grape composition. Such knowledge has the potential to be used in better tailoring grape varieties to soils, and in managing – or modifying – soils for optimum viticultural results and better wines in a more sustainable way.
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Morris, Justin R. "Factors Influencing Grape Juice Quality." HortTechnology 8, no. 4 (October 1998): 471–78. http://dx.doi.org/10.21273/horttech.8.4.471.
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Interest in grape juice has risen as the public becomes more aware of natural foods and the specific evidence of healthful benefits of grapes. Among major preharvest conditions that influence quality of grape juice are climate, soil, cultivar, vineyard management, and maturity. Each of these factors exerts its own influence, but complex interactions among these factors must be recognized. For mechanically harvested juice grapes, cultivar takes on special importance to quality and yield as do the production system, harvest machines, postharvest handling systems, and processing method. Grape juice composition has been extensively studied, and production and processing methods have improved over the years. The following discussion deals with developments in grape juice production.
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Darriet, Philippe, Christian Poupot, Jean-Marc Armand, Denis Dubourdieu, Michel Clerjeau, Yves Glories, Edmundo Bordeu, Philippo Pszczólkowski, and Yvon Bugaret. "Incidence of vine sprayings with downy mildew fungicides, without parasitic fungi, on Cabernet Sauvignon grapes and wines composition." OENO One 35, no. 1 (March 31, 2001): 23. http://dx.doi.org/10.20870/oeno-one.2001.35.1.991.
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<p style="text-align: justify;">Vine sprayings with fungicides is necessary in most vineyards of the world since the second half of the 19th century in order to control parasitic fungi particulary downy mildew (<em>Plasmopara viticola</em>) and powdery mildew (<em>Uncinula necator</em>). During more than 50 years, copper and sulphur fungicides have been the only agents active against these deseases. Since the 50th, losts of organic products have been developed to control parasitic fungi. Meanwhile, the viti-vinicultural sector has progressively taken in consideration indirect consequences of vine sprayings on toxicological, environmental and oenological aspects. About oenological aspects, numerous publications concern the consequences of vine sprayings on fungicide residues in must and wines as on development of fermentations, volatile sulphur defaults in wines as on grape maturation and wine quality. However, studies concerning the consequences of fungicide sprayings, against downy mildew, on grapes and wines composition have been realized using reference vines sprayed with organic fungicides. Most part of Chilean vineyard is not concerned by the downy mildew. So, it is possible in this vineyard to keep a reference vine without any spraying against this fungus and to compare grapes and wines composition obtained from vines sprayed with fungicides or not. Close to Santiago de Chile, cabernet sauvignon vines were sprayed during all vegetative period with different fungicides (only folpet, folpet then copper, folpet and fosetyl-Al mixture) following a random-block scheme (Fischer blocks) with three repetitions for each fungicide spray. Grapes and wines composition were compared with those from a reference plot without any spraying against mildew. Fungicide sprayings didn’t significantly modify sugar composition, nor titratable acidity and pH during cabernet sauvignon grapes maturation unless it should be noted that the percentage of veraison was significantly higher in the initiation of grapes maturation. Some significant variations in 3-mercaptohexanol content, a varietal thiol of cabernet sauvignon wines, after alcoholic and malolactic fermentation were noted with copper sprayings. This result from copper reactivity with thiols. Variations in anthocyanin concentrations in grapes and wines were also observed but vine sprayings didn’t give anthocyanin concentrations at harvesting in grapes or in wines after vinifications at lower level than in reference grapes and wines. Globally, in this experimentation, fungicide sprayings didn’t lead to a significant modification of wines composition.</p>
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Asproudi, Andriani, Federico Piano, Giacomo Anselmi, Rocco Di Stefano, Eleonora Bertolone, and Daniela Borsa. "Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv." OENO One 49, no. 1 (March 31, 2015): 59. http://dx.doi.org/10.20870/oeno-one.2015.49.1.93.
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<p class="Sansinterligne1" style="text-align: justify;"><strong>Aim</strong>: Proanthocyanidin (PA) content, composition and evolution during berry development was determined in two cv., Nebbiolo and Barbera, quite different in their polyphenolic profile.</p><p class="Standard" style="text-align: justify;"><strong>Methods and results</strong>: PAs were extracted separately from seeds and skins, before véraison until maturity. Intact extracts were fractionated according to PA degree of polymerization. Nebbiolo grapes presented a significantly higher PA content in both seeds and skins. PA depolymerization reactions as well as a weaker decrease in polymeric PAs occurred in Barbera skins. Oligomeric PAs prevailed over polymeric ones in Barbera seeds. At harvest, Nebbiolo skins presented a significantly higher percentage of oligomeric PAs, while monomeric and oligomeric flavanol percentages were significantly higher in Barbera seeds.</p><p class="Standard" style="text-align: justify;"><strong>Conclusion</strong>: Barbera and Nebbiolo grapes differ also in their PA total amount and structure. PA content in grape skins and seeds, their distribution in monomeric, oligomeric and polymeric fractions, as well as their decrease rate during fruit ripening are different between the cv.</p><strong>Significance and impact</strong> <strong>of the study</strong>: The fractionation results, obtained for Nebbiolo and Barbera grapes for the first time, highlight how grape variety affects the PA profile. Furthermore, this study is the basis for better understanding the astringency and bitter sensation in Barbera and Nebbiolo grapes and wines.
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Silva, M. L., A. C. Macedo, and F. X. Malcata. "Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva." Food Science and Technology International 6, no. 4 (August 2000): 285–300. http://dx.doi.org/10.1177/108201320000600403.
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Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterra nean countries the most important by-product of the winemaking industry. Steam distillation of fer mented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture of these spirits, encompassing their composition as well as metabolic reactions and microbial ecology that determine such composition during fermentation. These spirits adhere to maxi mum levels of methanol (potential toxic compound) and 2-butanol (potential flavor defect) fixed by EC regulations. Available studies pertaining to bagaceira, orujo and grappa have indicated that the final quality of these spirits depends strongly on the quality of the fresh grapes, the storage condi tions, and the distillation equipment and procedure employed.
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Power, Aoife, Vi Khanh Truong, James Chapman, and Daniel Cozzolino. "From the Laboratory to The Vineyard—Evolution of The Measurement of Grape Composition using NIR Spectroscopy towards High-Throughput Analysis." High-Throughput 8, no. 4 (November 30, 2019): 21. http://dx.doi.org/10.3390/ht8040021.
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Compared to traditional laboratory methods, spectroscopic techniques (e.g., near infrared, hyperspectral imaging) provide analysts with an innovative and improved understanding of complex issues by determining several chemical compounds and metabolites at once, allowing for the collection of the sample “fingerprint”. These techniques have the potential to deliver high-throughput options for the analysis of the chemical composition of grapes in the laboratory, the vineyard and before or during harvest, to provide better insights of the chemistry, nutrition and physiology of grapes. Faster computers, the development of software and portable easy to use spectrophotometers and data analytical methods allow for the development of innovative applications of these techniques for the analyses of grape composition.
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Sancho-Galán, Pau, Antonio Amores-Arrocha, Víctor Palacios, and Ana Jiménez-Cantizano. "Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone." Foods 10, no. 7 (July 7, 2021): 1583. http://dx.doi.org/10.3390/foods10071583.
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The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an unbalanced composition. However, this climatic trend could be exploited to produce other types of wine. In this sense, the increase in temperature could be used to produce wines with overripe grapes. In this regard, the aim of this research work is to evaluate the influence of different degrees and techniques of grape over-ripening to produce wines with the presence or absence of its skins during alcoholic fermentation. To this end, a physicochemical characterization of grape musts and wines obtained from overripe grapes and the monitoring of their fermentation has been performed. Over-ripening grapes by sun-drying has been established as a viable technique viability, producing musts and wines with unique physicochemical and sensory characteristics. In view of the above, it is considered that the production of wines from overripe grapes and in the presence or absence of grape skins is a viable approach to make new white wines taking advantage of the conditions imposed by climate change in a warm climate zone and meet the trends and expectations of current wine consumers.
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Jiang, W. W., E. Bilogrevic, M. Parker, I. L. Francis, P. Leske, Y. Hayasaka, S. Barter, and M. Herderich. "The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine." Australian Journal of Grape and Wine Research 2022 (November 30, 2022): 1–15. http://dx.doi.org/10.1155/2022/9820204.
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Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December 2019 due to a wildfire, when wine grapes were peppercorn-size green berries. Previously, pre-veraison smoke exposure had been identified through model experiments as unlikely to affect grape composition, whereas smoke exposure after veraison can have a major effect on wine flavour. Hence the effects of pre-veraison smoke on grape and wine composition, and smoky sensory properties of wine were investigated. Methods and Results. Chardonnay, Pinot Noir and Shiraz were investigated and eight blocks with varied smoke exposure were selected for each cultivar. Berries were sampled initially four weeks after the fire and at harvest, and mature grapes were made into unoaked wines. Established smoke exposure markers, phenolic glycosides, were found in berries at pre-veraison and at harvest from the high smoke exposure sites, with concentrations well above those found in non-smoke exposed fruit. Volatile phenols were also elevated in grapes at harvest. The resulting red wines from some exposure vineyards were high in volatile phenols, glycosides and smoky flavours. However, most of the Chardonnay wines expressed much less smoky flavours, despite similar levels of smoke exposure of grapes. Conclusions. Pre-veraison smoke exposure can result in elevated concentrations of volatile phenols and their glycosidic metabolites in grape berries and wine and cause strong smoky flavour in wine. Significance. The wine sector and land management agencies responsible for controlled burns need to consider the effect of smoke from fires near vineyards even very early in the growing season.
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Cataldo, Eleonora, Linda Salvi, Francesca Paoli, Maddalena Fucile, and Giovan Battista Mattii. "Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review." Agronomy 11, no. 10 (October 9, 2021): 2027. http://dx.doi.org/10.3390/agronomy11102027.
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Climate change with rising temperatures and the unpredictability of rainy events during ripening leads to tough challenges for the winemakers in preserving the quality of white grape varieties. Grape quality is a complex concept that mainly refers to berry chemical composition, including secondary metabolites such as aroma compounds that in white berries play a key role in the identity of the wine. Terpenes, thiols, C13-norisoprenoids, methoxypyrazines, and nonterpenic alcohols are the most important aroma compounds in white grapes and several of them can be found as free volatiles or bound as glycoconjugate molecules. Agronomic practices in vineyards, such as biostimulant application, irrigation, defoliation, training systems, foliar fertilization, and bunch thinning, can have a positive effect on their concentration. This review aims to highlight the aromatic characteristics of the most utilized white grape cultivars and focus on agronomic techniques in the vineyard to enhance, implement, and intensify their aromatic characteristics. The purpose of this review paper is therefore to investigate the state of the art regarding the exaltation of aroma in white grapes in the scientific literature through sustainable agronomic techniques, but further future investigations are considered necessary given the uncertainty concerning some mechanisms of biosynthesis and their correlation with such agronomic practices.
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Delgado, Juan A., María Osorio Alises, Rodrigo Alonso-Villegas, Eva Sánchez-Palomo, and Miguel A. González-Viñas. "Effects of the Irrigation of Chelva Grapevines on the Aroma Composition of Wine." Beverages 8, no. 3 (June 27, 2022): 38. http://dx.doi.org/10.3390/beverages8030038.
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Climate change scenarios are predicting an increase in temperature as well as more scarce and torrential rainfall episodes. Due to this, an imbalance between grape technological and phenolic maturity is being observed, which detrimentally affects the grapes’ composition. In semi-arid areas, irrigation management is a main field practice used to influence grape ripening. The goal of the present study was to investigate the influence of vine irrigation on the aroma composition and sensory characteristics of La Mancha Chelva wines. Volatile compounds were studied by gas chromatography–mass spectrometry (GC/MS). A total of 75 aroma compounds were identified and quantified in Chelva wines elaborated with grapes of irrigated and non-irrigated vines. The results show that the application of irrigation during vine cultivation produced small changes in the concentration of wine volatile compounds. Nevertheless, it increased, in general, the intensity of the attributes of the main aroma sensory profile of the wines. According to the results, the vine irrigation of Chelva cultivated in the La Mancha region can be used as a method to increase the aroma of wines.
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Karagiannis, S., Panos Lanaridis, and Marie-Jeanne Salaha. "Determination of benzothiazole in grapes and wines." OENO One 34, no. 2 (June 30, 2000): 69. http://dx.doi.org/10.20870/oeno-one.2000.34.2.1008.
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<p style="text-align: justify;">Benzothiazole was measured in grapes from Muscat Lefko vines from the Isle of Samos and in Muscat d'Alexandrie vines from the Isle of Lemnos. Differences were noted in regard to altitude, soil composition and exposure, and in the corresponding wines. This compound was also determined in grapes of ten other white grapevines cultivated in Greece, and in their corresponding wines. The results show the presence of benzothiazole in all of the grapes examined, and that it might have been formed during the maturation of the grape. The levels of benzothiazole varied from 0.8 to 6.1 mug/l; this was always below the threshold of perception.</p>
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Favre, Guzmán, Diego Piccardo, Gómez-Alonso Sergio, José Pérez-Navarro, Esteban García-Romero, Adela Mena-Morales, and Gustavo González-Neves. "Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay." OENO One 54, no. 1 (February 3, 2020): 27–36. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2576.
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Aim: The aim of the study was to investigate the stilbene composition of grapes and wines of the Vitis vinifera cultivars Tannat, Marselan and Syrah cultivated in Uruguay. The effects of delaying the harvest on stilbene concentrations were determined, and the stability of stilbenes during wine storage was assessed.Methods and results: Stilbene concentrations were determined in the grapes and wines of two vintages (2015 and 2016) and two harvest dates for each cultivar. Vinification was carried out by traditional maceration, and samples of the wines of each vintage were analysed in the period from 3 months after devatting to up to 24 months later. After solid-phase extraction, stilbenes were identified and quantified by HPLC-ESI-MS/MS using a multiple reaction-monitoring approach. In the grape berries, stilbene concentrations were between 1.6 and 7.7 mg/kg, depending on grape cultivar, growing season, and in Syrah, harvest date. In the wines, stilbene concentrations were initially between 0.9 and 5.0 mg/L, being highest in Syrah, lowest in Marselan, and intermediate in Tannat. Stilbene concentrations in the Marselan wines were lower than expected based on stilbene concentrations in the grapes from which they were produced, suggesting poor extraction during winemaking. Total stilbene concentrations remained very stable during the analytical period.Conclusions: Delaying the harvest does not necessarily increase the stilbene content of grapes, but it can do so significantly, as shown for Syrah. For some grape cultivars, such as Marselan, poor extraction of stilbenes during winemaking can limit their concentrations in the resulting wines.Significance and impact of the study: The results of this study show the relevance of grape cultivar, degree of maturity and storage time may have into stilbenes. They provide reference data on the stilbene composition of grapes and wines produced under Uruguayan winegrowing conditions. The high stability of stilbenes during wine storage is relevant for consumers interested in red wine as a source of bioactive compounds.
In memory of Prof. Isidro Hermosín-Gutiérrez.
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Szeto, Colleen, Renata Ristic, and Kerry Wilkinson. "Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials." Molecules 27, no. 5 (March 3, 2022): 1667. http://dx.doi.org/10.3390/molecules27051667.
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When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due to the uptake of smoke-derived volatile compounds that can subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters to wine. Whereas early research sought to understand the effects of smoke on grapevine physiology, and grape and wine chemistry, research efforts have shifted towards the strategic imperative for effective mitigation strategies. This study evaluated the extent to which excised grape bunches could be reproducibly tainted during smoke exposure in a purpose-built ‘smoke box’. The volatile phenol composition of grapes exposed to smoke for 30 min was similar to that of smoke-affected grapes from field trials involving grapevine exposure to smoke. Some variation was observed between replicate smoke treatments, but implementing appropriate controls and experimental replication enabled the smoke box to be used to successfully evaluate the efficacy of several agrochemical sprays and protective coverings as methods for mitigating the smoke exposure of grapes. Whereas the agrochemical sprays did not provide effective protection from smoke, enclosing grape bunches in activated carbon fabric prevented the uptake of up to 98% of the smoke-derived volatile phenols observed in smoke-affected grapes. As such, the study demonstrated not only a convenient, efficient approach to smoke taint research that overcomes the constraints associated with vineyard-based field trials, but also a promising new strategy for preventing smoke taint.
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Karoglan, M., M. Osrečak, L. Maslov, and B. Kozina. "Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 470–76. http://dx.doi.org/10.17221/598/2013-cjfs.
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The manipulation of grape yield is widely practised to improve grape and wine quality. Merlot and Cabernet Sauvignon vines in the Zagreb vineyard hills, north-western Croatia, were subjected to three crop removal treatments [cluster thinning (CT), berry thinning (BT), CT+BT, and untreated control] in a randomised block design experiment. CT and CT+BT treatments reduced the grape yield but increased the mean cluster weight compared to control vines. BT alone had a little effect on the yield components. Control grapes generally had the lowest soluble solids (°Oe) and highest titratable acidity (g/l). In most cases, control wines had the lowest total phenols, flavan-3-ols, and anthocyanin concentrations, while CT+BT treatment had the highest ones followed by CT treatment. It was concluded that CT+BT produced wines with generally increased total phenols, flavan-3-ols, and anthocyanins, as well as many individual phenolic compounds. Thus, grape yield per vine seems to be strongly connected with the grape and wine compositions. The final cost-effectiveness of this canopy interventions still remains questionable.
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Artem, Victoria, Arina Oana Antoce, Aurora Ranca, Ancuta Nechita, Laura Enache, and Elena Postolache. "The Influence of Terroir on Phenolic Composition of Red Grapes." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 73, no. 2 (November 30, 2016): 109. http://dx.doi.org/10.15835/buasvmcn-hort:12173.
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A rich content of phenolic compounds (anthocyans and tannins) is a fundamental technological condition for the obtaining of quality red wines - appreciated by increasing numbers of consumers, aware of the benefic health effects brought about by these biologically active compounds. The biosynthesis of phenols and their accumulation in the grape berries during ripening is influenced by a multitude of factors. In this study we focused on terroir and on the biological potential of the authorized red varieties for wines with controlled denomination of origin in four centres of three well-established viticultural regions: the Hills of Dobrogea, the Hills of Moldova, the Hills of Muntenia and Oltenia. The polyphenolic potential of the grapes was evaluated for the crop of 2015 by the standard Glories method, thus obtaining results for the total polyphenolic potential (ApH1), the extractable anthocyans potential (ApH3,2), the percentage of anthocyans extractability (%AE), the maturity of the seeds (MS) and total polyphenols (PT). By classifying the freshly harvested grapes on the basis of their phenolic potential using the statistical method of Principal Component Analysis, the studied varieties are clearly differentiated based on the viticultural terroi
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LUNG, Mihai Lucian, Doru PAMFIL, Nastasia POP, Corina CATANA, Simona Laura LAZAR, Simone GIACOSA, Fabrizio TORCHIO, Alessandra FERRANDINO, Susana RIO SEGADE, and Luca ROLLE. "Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 1 (June 13, 2016): 140–46. http://dx.doi.org/10.15835/nbha44110139.
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The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes (‘Aromat de Iaşi’ and ‘Timpuriu de Cluj’) and two red table grapes (‘Napoca’ and ‘Someşan’) were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using high-performance liquid chromatographic (HPLC) methods. Free volatile compounds were quantified by gas chromatography/mass spectrometry (GC/MS). A different phenolic and aromatic composition was found in the varieties studied. Among white grapes, ‘Aromat de Iaşi’ stands out for the great number of aroma compounds, and ‘Timpuriu de Cluj’ showed high contents of polyphenols, particularly oligomeric flavanols in skins and seeds (1,171 and 1,189 mg kg-1, respectively) and total skin HCTs (181.6 mg kg-1). The red variety ‘Napoca’ had high contents of total anthocyanins (380 mg kg-1) and total skin HCTs (183.2 mg kg-1), and it is characterized by high percentages of acylated anthocyanin derivatives (28.5%) and trans-caffeoyltartaric acid forms (58.8%). ‘Someşan’ grapes showed high contents of free volatile compounds, particularly of 1-hexanol, (Z)-3-hexen-1-ol and (E)-2-hexenoic acid (167.0, 59.4 and 167.0 µg kg-1). These results may contribute to the knowledge of Romanian table grapes perspective and to a better exploitation of these varieties.
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Comarella, Carine Glaucia, Claudia Kaehler Sautter, Mariana Ferneda Dossin, and Neidi Garcia Penna. "Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine." Semina: Ciências Agrárias 39, no. 1 (February 16, 2018): 143. http://dx.doi.org/10.5433/1679-0359.2018v39n1p143.
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Ultrasound has gained attention from the food industry because its properties, including chemical and physical reactions, enable a wide range of commercial applications. One of the most popular applications is the optimization of extraction of bioactive substances. Among the most recent applications is its use in postharvest of fruits and vegetables, wherein ultrasound functions as a possible elicitor agent promoting the synthesis of phenolic compounds. These substances are important in defining the chemical and sensory characteristics of juices, wines and other grape products because the concentration and extraction capacity of these compounds in grapes directly influence the product quality. Thus, this study aimed to evaluate the application of ultrasound in American and vinifera grapes of different harvests with regard to its effects on fruit extractability and concentration of phenolic compounds in elaborated juice and wine. The results indicated that, under certain conditions, ultrasound could lead to a significant increase in the anthocyanin concentration in ‘Isabella’ grapes and its juice. On the other hand, in ‘Cabernet Sauvignon’ grapes, most of the treatments did not indicate positive results in the tested parameters and tended to promote degradation of anthocyanins at significant levels. However, the observed effects varied depending on the harvest conditions and cultivar characteristics.
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Rivero, Francisco J., Leonardo Ciaccheri, M. Lourdes González-Miret, Francisco J. Rodríguez-Pulido, Andrea A. Mencaglia, Francisco J. Heredia, Anna G. Mignani, and Belén Gordillo. "A Study of Overripe Seed Byproducts from Sun-Dried Grapes by Dispersive Raman Spectroscopy." Foods 10, no. 3 (February 24, 2021): 483. http://dx.doi.org/10.3390/foods10030483.
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Overripe seeds from sun-dried grapes submitted to postharvest dehydration constitute a scarcely investigated class of vinification byproduct with limited reports on their phenolic composition and industrial applications. In this study, Raman spectroscopy was applied to characterize a selection of overripe seed byproducts from different white grapes (cv. Moscatel, cv. Pedro Ximénez and cv. Zalema) submitted to postharvest sun drying. The Raman measurements were taken using a 1064 nm excitation laser in order to mitigate the fluorescent effect and the dispersive detection scheme allowed a compactness of the optical system. Spectroscopic data were processed by a principal component analysis to reduce the dimensionality and partner recognition. The evolution of the Raman spectrum during the overripening process was compared with the phenolic composition of grape seeds, which was determined by rapid resolution liquid chromatography/mass spectrometry (RRLC/MS). A multivariate processing of the spectroscopic data allowed the classification of overripe seeds according to the grape variety and the monitoring of stages of the postharvest sun drying process.